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Rhubarb Meringue Dessert

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By Betty Crocker Kitchens
Updated Sep 30, 2006
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A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Rhubarb Meringue Dessert

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 9
  • Ingredients 12
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Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 3 eggs, separated
  • 1 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup half-and-half
  • 2 1/2 cups cut-up rhubarb
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup flaked coconut
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Step 
    2
    Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Step 
    3
    Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition

320 Calories
14 g Total Fat
5 g Protein
45 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
125
Total Fat
14 g
Saturated Fat
9 g
Cholesterol
105 mg
Sodium
170 mg
Potassium
140 mg
Total Carbohydrate
45 g
Dietary Fiber
1 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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